Everybody loves a spooky Halloween treat, and I’ve got some cute little monsters that are bound to impress! These cupcakes look like you spent all day slaving away in the kitchen, but I whipped these up (and took pictures!) in less than 2 hours. You probably even have the ingredients already in your pantry! There are a few special tools you’ll need for decorating, but they can easily be found at craft or baking stores. Make sure to tousle your hair a bit before you serve them so people think you worked harder than you did!
- 1 ¼ cup all purpose flour (I’m gluten free so I used Cup4Cup)
- ¾ cup sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- ½ tsp vanilla extract
- cup vegetable oil
- 1 tsp white vinegar
- 1 cup cold water
- Preheat your oven to 350 degrees F and fill your cupcake tin with liners.
- In a large bowl, whisk together all your dry ingredients: AP flour, sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together your wet ingredients: vanilla extract, vegetable oil, white vinegar, and cold water.
- While stirring, slowly add the wet ingredients to the dry ingredients being mindful not to over mix.
- Divide the batter equally between the 12 liners. For this batter, it’s better to under-fill than over-fill.
- Place the pan on the center rack of the preheated oven and bake for 25-30 minutes. The cupcakes are done with a toothpick comes out clean.
- You can whip together the frosting while the cupcakes bake, but you will need the cupcakes completely cool before decorating them. A trick I learned while working at a cupcake shop, is to take the cupcakes out of the oven and let cool for about 5 minutes then move the pan into the refrigerator for about 15 minutes.
- 12 tbsp butter, softened
- 1 tbsp vanilla extract
- 2 cups confectioner’s sugar
- 1 tbsp milk
- pinch of salt
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), add your butter and beat for a minute.
- Add the remaining ingredients. Beat on a low speed until the ingredients are somewhat incorporated and then increase to a medium high speed for 2-3 minutes. The frosting is done when it is light and fluffy.
- If your frosting gets to warm and starts to separate, let it set in the refrigerate for 20 minutes, and then mix it again.
- Food coloring of choice (I used Americolor 162 & 165)
- Candy eyeballs (I used Wilton)
- Pastry bags (feel free to use disposable ones)
- Wilton 4B piping tip
- Bakery Crafts 9CS piping tip (the Wilton 1M is similar)
- Separate your frosting equally between two bowls. Add food coloring and stir well. It’s always better to start with a few drops and work your way up to the desired color.
- For the pastry bags, you’ll want to snip the end of the bag so that about half of the piping tip comes out of the bag when you drop it inside. Once again, it’s better to cut less than too much.
- Fill your pastry bags with colored frosting. I used the 4B for the “Purple People Eaters” and the 9CS for the “Green Monsters.”
- For the “Purple People Eaters” I piped small stars around the top of the cupcake starting on the outside working my way in. For the “Green Monsters” in one fluid circular motion I piped around the edge of the cupcake working my way into the center. Practice makes perfect when it comes to piping.
- Add your candy eyeballs and sprinkles, and you’re done!